The great thing about deviled eggs is you can make any flavor as long as you have a tasty base to start with. Mayo helps with that, but mustard goes a long way, as does pickle juice, the secret to All Good Things. Also important: axe the sweet relish most people use. That tip isn’t grandma-sanctioned, but it will give you a better “blank” slate to start with.

Slice them in half and put all the yolks in one bowl. (And you don’t have to slice them vertically; Husk does them horizontally, and they are the devil masters.)

Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.

Separate yolk mix into 4 bowls (see below).

For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.

Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.

Top each egg with a 1-inch piece of the ingredient used in the filling. Chill until face-stuffing time.

The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

Toppings:

With 18 eggs, you can make a bunch of kinds, but 4 different toppings works well for 18 eggs. Choose from any of the below, or use whatever you’ve got in the fridge — as long as the ingredient isn’t too sweet, anything is good stuff in an egg.